Directions

Yields: Eight servingsTime: Six to eight hours (total)

Place both of the chicken breasts in a slow cooker. In layers, add in the taco seasoning, vegetables, and salsa on top of the meat. Pour 1/2 cup water over top. Set slow cooker on low for six to eight hours.

The dish will be cooked when it shreds apart easily or reaches an internal temperature of 165 degrees Fahrenheit. To shred chicken, pull apart using two forks. Stir in sour cream.

Recipe submitted by Jeanette Nessett, a registered dietitian nutritionist and a health promotion interventionist with Lifespan’s Working Healthy program.